Chimichurri Chicken Thighs
This recipe delivers succulent deboned chicken thighs with crispy skin, perfectly complemented by a vibrant, fresh chimichurri sauce. It's a flavorful South American-inspired main course, ideal for a satisfying lunch or dinner. The chimichurri provides a zesty, herbaceous counterpoint to the rich chicken.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Food Processor or Blender (for chimichurri)
- 1 Large Cast Iron Skillet or Heavy-Bottomed Pan
- 1 Tongs
Ingredients
Main
- * 1 bunch flat leaf parsley
- * 1 bunch cilantro
- * 4 garlic clove
- * 1 shallot
- * 1 teaspoon red pepper flake
- * 1/2 cup olive oil
- * 1/4 cup vinegar red wine or white wine work best here
- * salt to taste
- for the chicken
- * 4 chicken thigh deboned with skin on
- * 2 tablespoon butter
- * salt and pepper to taste
Instructions
- Roughly chop parsley, cilantro, garlic cloves, and shallot.
- Combine chopped herbs, garlic, shallot, red pepper flakes, olive oil, and vinegar in a food processor. Pulse until finely chopped but not pureed, then season with salt to taste and set aside to allow flavors to meld.
- Pat chicken thighs very dry with paper towels, then season generously on both sides with salt and pepper.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium heat. Add butter and allow it to melt.
- Place chicken thighs, skin-side down, in the pan. Cook for 10-12 minutes, or until the skin is deeply golden brown and very crispy.
- Flip the chicken thighs and cook for another 5-7 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Remove chicken from the pan and let rest on a cutting board for 5-10 minutes.
- Serve the crispy chicken thighs immediately, generously spooning the fresh chimichurri over them.
Notes
For the chimichurri, ensure all herbs are thoroughly dried after washing to prevent a watery sauce. Pulse the ingredients in the food processor rather than blending continuously to maintain a rustic texture, avoiding a pesto-like consistency. Allow the chimichurri to rest for at least 30 minutes for flavors to meld. For the chicken, pat the thighs extremely dry before seasoning to achieve the crispiest skin. Start skin-side down in a cold pan over medium heat to slowly render the fat, which results in superior crispiness. Do not overcrowd the pan; cook in batches if necessary. Rest the cooked chicken for 5-10 minutes before serving to retain juiciness.